Unit 28: Salad Dressings and Salads

Featured from morning to night, from appetizer to main course or dessert,

there is a salad for every palate

Dressings

• The three basic dressings are: vinaigrettes, mayonnaise-based, and dairy-based

• Vinaigrettes are made with oil and vinegar• Mayonnaise is a permanent emulsion with

eggs, oil, and vinegar or acid• Dairy-based can be made with cream or

acidic, fresh dairy products

Vinaigrette

• Generally accepted as 3 parts oil, 1 part acid

• Temporary emulsion, needs to be shaken or stirred while using

• Procedure is:– Combine vinegar with seasonings– Whip in the oil a little at a time,

by hand or machine– Serve immediately or chill for later

• Will hold a long time unless you have added an item that could spoil (dairy, eggs)

• Serve at room temperature

Mayonnaise

• Considered a permanent emulsion

• High ratio of oil to vinegar, bound with eggs or yolks

• Good mayonnaise is creamy, pale ivory, not too acidic

• Should hold its own shape• Mustard is often added to give

a little tartness

To Make Mayonnaise

• Beat the yolks with a little water till frothy• Gradually add the oil, beating constantly• Add a little vinegar or acid as the mayonnaise

gets stiff• Taste for quality of flavor; you may add

additional seasoning• Chill or serve immediately

Dairy-Based Dressings

• Must be kept chilled

• Should be used up immediately or soon, as they have a short shelf life

• Adjust seasoning and thickness before using

• Excellent for fruit salads, jellied salads, chilled fish

Green Salads

• Always wash in cool water, two or three times, draining each time

• Lift out of the water, rinse out the sink, and repeat until there is no trace of sand

• Dry completely using a spinner or air-dry in the cooler• Store clean and trimmed leaves in large containers,

loose, well chilled• Cut or tear into bite-size pieces, removing big stems and

browned or wilted edges• Set up on chilled plates and only just as they are served• Garnish when you dress the salads

Composed Salads

Consist of a bed or base, a main item, and garnishes

Arrange elements carefullyUse contrasting colors, textures,

and flavorsRepeat for added depth of flavor

and appearancePrepare each component so that it can stand

aloneEach part should enhance the other

Warm Salads

• Two approaches:– Toss the salad with a hot dressing until the

greens start to wilt– Add a hot component to a cold salad, such as

grilled and sliced chicken, fish, meat

• Very popular luncheon entrée

Vegetable Salads

• All vegetables are washed, trimmed, cut appropriately

• Drained, blotted, dried, marinated or seasoned and grilled, baked or used as is

• Colors, flavors, textures can be mixed for a striking salad

• Root vegetables are usually cooked before using

Potato Salad (Classic)

• Creamy, dressed with mayonnaise, a little vinegar and mustard and some garnishes such as celery, onions, or celeriac, chilled

• High-moisture potatoes are most appropriate to use

• Around the world, a vinaigrette dressing is often used, with bacon

• Potatoes are dressed warm and chilled or served warm

Pasta and Grain Salads

• Should be fully cooked but not mushy• Can become soggy and should be used in

one day• If not, reseason after it sits overnight and

toss it to fluff it up• Contrasting, crispy garnish is an

appropriate garnish

   

Legume Salads

• Refer to vegetable chapter to check for soaking and cooking times

• Cooked properly, they will last longer in the cooler

• Quite often, they will taste better• Legume salads can also be mixed

with greens and pasta salads• Acid will toughen the beans,

though

Fruit Salads

• Fairly sturdy, will keep in the cooler if treated with a little acid before assembly

• Delicate fruits, such as berries and bananas, should be added only at service, as they get tired-looking quickly when mixed with other fruits

• Add fresh herbs and mint at service